The chef teaches you to make crispy on the outside and tender on the inside, with ancient pineapple meat that your little ones rush to eat

Pineapple ancient meat this dish belongs to Cantonese cuisine, more suitable for wine Introduced below

Royalties

Tenderloin 250 g

Pineapple two slices

Two green and red peppers

1 bottle of white vinegar

3 scoops of sugar

3 scoops of tomato sauce

A pinch of salt

Corn starch to taste

1 egg

Step 1

Slice the tenderloin, add salt, add a little water to the cooking wine and pinch the eggs by hand, take a clean basin towel and pour it into the corn starch to beat the powder and put it next to it by hand.

Step 2

Pineapple, green and red pepper cut into pieces and set aside

Step 3

Heat the pot and heat the oil to 50% oil temperature

Put the beaten meat pieces inside and fry them into golden brown drain

Step 4

Pour out the fried oil pan wash clean continue to add oil Tomato sauce white sugar White vinegar less salt pour into the fried meat pieces stir-fry and then pour in the cut pineapple and green and red pepper corn starch to stir-fry this dish is done.

This dish is actually very simple and more suitable for drinking, when frying the oil temperature is slightly higher, of course, can not be too high to prevent the outside from burning off, the general southerners prefer to eat but the next meal feels less suitable because not salty children should like to eat. Have you learned? If it feels like you can bother liking comments and following you, I will update different dishes every day for reference.